Your Recipes

Ingredients (serves 4):

• 4 Dragonfly Cape Malay Rooibos Chai teabags
• 450 ml (3/4 pint) of warm water
• 2 scoops of vanilla ice cream or 125g plain yoghurt
• 1 banana (optional but delicious)

Directions :

Steep the teabags in the water and infuse for 20 minutes or overnight in fridge. Add other ingredients and blitz until frothy.

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